Turmeric-Roasted Cauliflower

Su-Mei Yu roasts cauliflower with spices and slivers of kumquat. The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.

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  • Servings: 4 to 6

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  • 1 teaspoon coriander seeds
  • 1/2 teaspoon white peppercorns
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon crushed red pepper
  • One 3-pound head of cauliflower, cored and separated into 1-inch florets
  • Salt
  • 1 medium shallot, thinly sliced and separated into rings
  • 4 kumquats, seeded and chopped
  • 1/4 cup chopped cilantro

How to make this recipe

  1. Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the spices to a powder and transfer to a small bowl. Stir in the olive oil, garlic, turmeric and crushed red pepper.

  2. On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm.

Contributed By Photo © Stephanie Foley Published March 2010

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